Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Abstract

The present study aims at evaluating antioxidant and antimicrobial activities of olive (Olea europaea) leaves extracts (OLE) obtained from olive leaves (OL) irradiated at the dose levels 5, 10, and 15 kGy. The antioxidant activity of the extracts was estimated using the radical scavenging activity, and ferric reducing antioxidant power. The antimicrobial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Salmonella typhumurium. The results indicated that OLE obtained from irradiated OL at dose of 10 kGy had the highest antioxidant activity and antimicrobial activity. Thus, OLE obtained from OL irradiated at 10 kGy selected to be added to minced beef. The results indicated that when 2 and 3 ml OLE were added to 100 gm of minced beef could improve quality attributes and extend shelf-life of minced beef from 1 week to 3 and 4 weeks under cold storage. Practical applications Food decay by spoilage, microorganisms, and chemical activates, causes economic losses. Using chemical preservatives, in meat products to control spoilage, microorganisms, and lipid oxidation, is not safe and it could be harmful to human health. So, it is of importance to find natural ingredients to use instead of the chemical preservatives. The OL are considered a natural source of bioactive compounds including antioxidant and antimicrobial ingredients. Also, gamma (γ) irradiation increases the content of bioactive components extract from OL, and increases the antioxidant and antimicrobial activities of OL. Therefore applying extracts from irradiated OL to meat products for retard oxidative fat could improve quality attributes and extend shelf-life of meat products.